4 x chicken fillets washed and dried and butterflied, pound a bit between 2 pieces of wax paper to flatten evenly
4 x paninis, sliced down the middle
Lettuce and sliced tomatoes
Marinade sauce :
1 large red pepper roughly chopped
2 red chillis
3 cloves garlic peeled
2 tbsp olive oil
2 tbsp lemon juice
Salt and Black pepper to taste
1 tbsp paprika
1 tbsp garlic powder
1 tbsp origanum
3 tbsp Nandos garlic sauce
2 tbsp Nandos hot peri peri sauce
Place all the above ingredients in a blender and blitz until smooth
Place chicken fillets in marinade for 30 minutes. Set aside in fridge.
Heat your skillet on high heat & grill chicken fillets 5 minutes per side or until done to your liking.
Fill your paninis with lettuce, tomatoes, place fillet on top spoon over remainder of marinade sauce over chicken.
Serve with crispy potato wedges.
Take remainder of marinade add 1 tsp peri peri powder, 2 tbsp mayonnaise heat in microwave for 3 minutes, spoon over grilled chicken fillet.
Crispy Potato Wedges
4 large potatoes washed, skin on and cut into wedges.
Throw wedges in a bowl and sprinkle over: 1 tsp garlic and herb seasoning, salt, black pepper, sprinkle of garlic powder, sprinkle of paprika, aromat, 1 tbsp olive oil and mix until all wedges are coated.
Bake in 200 C oven for 30 to 35 mins until crispy. Turn wedges halfway through cooking
Recipe credit / source: Fortafy
Prepared, tried and tested by: Gail Haselsteiner
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